Ingredients :
Rice flour: 2 cups
Cooked rice: 1/2 cup
Grated coconut: 3/4 cup
Yeast: 1tsp
Sugar: 1 tbsp
Coconut water - 1 cup
Grated coconut - 1/2 cup
Salt: 1 tsp
Water: 1/2 cup
Method :
Dissolve 1 tbsp of sugar and 1 tsp yeast in 1/2 cup of luke warm water for 10-15 minutes. Grind the cooked rice along with grated coconut adding enough water to a smooth paste. Combine rice flour, & coconut water in a deep bottom utensil, add grinded coconut mix and dissolved yeast to the batter. Keep aside the batter for fermentation overnight. Add 1 tsp salt and mix well. Heat a appa chatti on a medium flame, pour a large spoon full of the batter into the centre of the appachatti. Rotate the pan in a circular manner. Keep covered 3-4 minutes. Serve hot with chicken/mutton stew.
